COOKING ARTICHOKES

Boil - Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. Cover and boil gently 15-20 minutes, depending on size, or until the petal near the center pulls out easily. Stand artichoke upside down on a rack to drain.

Steam - Place prepared artichoke on a rack above an inch or two of boiling water. Cover and steam 15-20 minutes, depending on size, or until petal near the center pulls out easily.

Microwave - (700 watt oven) for one: Set one medium sized prepared artichoke upside down in a small bowl with 1/4 cup water. Cover with plastic wrap. Cook in high 4-6 minutes. Let stand covered 5 minutes after cooking.

MARINATED ARTICHOKES

Ingredients: 

• 3 quarts water
• 2 cups white vinegar
• 3 cloves garlic
• 4-6 Fiesole Artichokes trimmed to edible stage - keep whole
• 1 cup EACH wine vinegar and vegetable oil
• 1/2 teaspoon garlic powder
• 3 tablespoons minced parsley

Bring water, white vinegar, garlic and salt to a rolling boil, stir in artichokes. Continue stirring for one minute. Cover and boil 15 minutes or until tender. Drain and cool. Cut artichokes into halves or quarts, depending on size.

Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Optional: better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 6 servings.

SAUTE ARTICHOKES

Ingredients: 

• Cold water
• 1 lemon
• 1 onion, coarsely chopped
• 1 clove garlic. chopped
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 teaspoon EACH dried sweet basil and marjoram
• Salt and pepper
• 4-6 artichokes, trimmed to edible stage

Halve artichokes and let stand in cold water and juice of a lemon about 10 minutes. Drain well.

In heavy frying pan (not aluminum or iron) saute artichokes, onion and garlic in olive oil until golden. Add broth, basil and marjoram. Cover and bring to a boil over high heat. Reduce to low and simmer, covered 20 to 25 minutes or until tender. Optional: Salt and pepper to taste. Makes 4 servings.

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